These estimates are based on the assumption that the roast has been properly tempered and seared for approximately 30 minutes in a 450° F (230° C) oven.

If the roast is finished at 250° F (120° C), use the following estimated roasting times to determine the remainder of the cooking time.

Rare 12 to 15 minutes per pound
Medium 17 to 20 minutes per pound
Well-done 22 to 25 minutes per pound

If the roast is finished at 350° F (175° C), use the following estimated roasting times to determine the remainder of the cooking time.

Rare 8 to 10 minutes per pound
Medium 12 to 15 minutes per pound
Well-done 17 to 20 minutes per pound

Make sure to start testing the roast for doneness with a thermometer around the two-thirds mark. Also keep in mind that once the roast reaches an internal temperature of 100° F (38° C), the temperature increase is much faster; therefore, it will take much less time to reach the desired doneness.

Checking roasts for doneness cannot be done by touch, guessing, or by following general rules of thumb with any accuracy. Even charts or guidelines of minutes per pound are merely estimations as the variables that affect doneness are endless: the shape and size of the roast, the true temperature of the oven, if and for how long the roast was tempered and whether the roast is bone-in or boneless. All of these things will have an impact on roasting times, which makes it impossible to give foolproof times.